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HoUinger Corp. 
pH8.5 




UNIVERSITY OF ILLINOIS BULLETIN 

Issued Weekly 
Vol. XV JANUARY 28, 1918 No. 22 

[Entered as second-class matter December ii, 1912, at the post office at Urbana, Illinois, 
under the Act of August 24, 1912.] 



PRACTICAL SUGGESTIONS 
FOR FOOD CONSERVATION 



Prepared by 

ISABEL BEVIER 

Professor of Household Science 



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PUBLISHED BY THE UNIVERSITY OF ILLINOIS 

Under the Direction of the War Committee 

URBANA 

Women of Illinois: This is your chance for War Service in your Home. 
• Serve in your trench as the boys do in theirs. 



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THE PROBLEM 

To save certain foods : wheat, beef, pork, fats, sugar. 
To encourage a larger use of other kinds of food: fruits, 
vegetables, fish, fowl, game. 

THE TOOLS 

Changed Recipes 

You have many good recipes made in the time of peace. Now 
these must be changed to meet war conditions. Change them by : 

1. Using flour from other grains or from potatoes or peanuts, 
to save wheat. In Illinois, corn is the great wheat saver. Use it all 
you can. 

2. Using vegetable fats, such as corn, cotton seed, and peanut 
oil, for animal fats. 

3. Using corn, maple, or other sirups, honey, and dried fruits 
in place of sugar. 

4. Using fish, fowl, and game instead of beef and pork. 

Wise Buying 

Wise buying is inexpensive buying ! Study these rules for wise 
buying : 

1. Don't Begin to Save on Milk. — Children must have it; adults 
ought to. Milk builds bone and muscle better than any other food. 

2. Spend at least as Much for Milk as for Meat. — Remember that 
a quart of milk is equal in food value to a pound of steak. "A quart of 
milk a day for every child" is a good rule — easy to remember. At least 
try to provide a quart of milk a day for every member of the family. 

3. Spend at Least as Much for Vegetables and Fruits as for Meat 
and Fish. — Fresh vegetables and fruit cannot well be sent abroad to the 
army; a free use of them makes your family dietary better; if purchased 
in season and of the sorts grown in your own locality they need not be 
expensive. 

4. Use Breadstuffs More or Less Freely According to Your Desire 
for Economy. — ^The cereals and breadstuffs are usually the most econom- 
ical of all foods. The Food Administration does not ask you to use less 
bread but less wheat in your bread. 

5. Be Sparing in the Use of Meats. — These are usually the most ex- 
pensive of the staple foods in proportion to their food value, and are not 
strictly necessary when a proper amount of milk is used. Meat may be 
decreased with less harm than any of the other foods mentioned. The 
amount spent for meat may decrease as the amount for milk increases. 

' Fewer Courses 

Another kind of conservation which saves food, energy, and 
time is in serving fewer courses. This means less work in prepar- 

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ation and service ; fewer dishes to wash ; more time to spend with 
the family. To get these good results, you must plan your meals 
carefully. Prepare as many two-course meals as you can. Here 
are some : 

Vegetable soup, nut and cottage cheese loaf. 

Potted hominy and beef, fruit salad. 

Fish chowder, stewed prunes, spiced oatmeal cakes. 

Recipes 

Potted Hominy and Beef 

5 cups cooked hominy i/4 pound dried beef 

4 potatoes 2 cups milk 

2 cups carrots 2 tablespoons fat 

1 teaspoon salt 2 tablespoons flour 

Melt the fat, stir in the flour, add the cold milk, and mix well. Cook 
until it thickens. Cut the potatoes and carrots in dice, mix all the mater- 
ials in a baking dish, and bake for one hour. 

Nut and Cottage Cheese Loaf 

1 cup cottage cheese i/4teaspoon pepper 

1 cupt nut meats (use those 2 tablespoons chopped onion 

locally grown) 1 tablespoon butter substitute, 

1 cup stale bread crumbs meat drippings or vegetable 

Juice of Vz lemon oils 
1 teaspoon salt 

Mix the cheese, ground nuts, crumbs, lemon juice, salt and pepper. 
Cook the onion in the fat and a little water until tender. Add to the 
first mixture the onion and sufficient water or meat stock to moisten. 
Mix well, pour into a baking dish and brown in the oven. 

Fish Chowder 

1 onion sliced 2 cups milk 

4 tablespoons drippings Impounds fish (fresh, salted or 

12 potatoes, peeled and cut in canned) 

small pieces ^teaspoon pepper 

3 tablespoons flour 

Cook the chopped onion with the fat- for five minutes. Put fat, 
onion, and potatoes in kettle and cover with boiling water. Cook until 
vegetables are tender. Mix the three tablespoons flour with one-half cup 
of cold milk and stir in the liquid in the pot to thicken. Add the rest of 
the milk and the fish which has been removed from the bone and cut in 
small pieces. Cook until the fish is tender, about ten minutes. Serve 
hot. 

Choose food wisely ! 
Cook it carefully ! 
Serve it nicely ! 



LIBRftRY OF CONGRESS 




014 233 136 6 

DEPARTMENT OF AGRICULTURE LEAFLETS 

Get the leaflets, "Do you know Corn" and "Do you know Oat- 
meal" from the United States Department of Agriculture, Wash- 
ington, D. C, or from your Food Administrator, Mr. Harry 
Wheeler, Conway Building, Chicago. 

PLAY THE GAME 

Play the game by saving wheat and fat and increasing the use 
of potatoes. So shall the women of Illinois greatly increase the food 
supply of the allies. Remember every yard of material, every pound 
of food you set free for the Government counts. This is not a 
choice ; it is a duty. 

America expects every woman to do her duty in the same spirit 
as she expects each soldier, when the command comes, to "go over the 
top" without turning to see if his neighbor has gone first ! 



